Green Chile Chicken and Rice Casserole Recipe
The Green Chile Chicken and Rice Casserole is that magical kind of meal that combines comfort, flavor, and just the right touch of Tex-Mex flair all in one bubbling dish. Creamy, cheesy, and brimming with tender bites of shredded chicken, this casserole gets its gentle heat and lively color from green chiles. The best part? It’s ridiculously easy to pull together on busy weeknights, yet special enough for a potluck or family gathering. If you’re looking for your next sure-to-please, crowd-pleasing casserole, look no further!
Ingredients You’ll Need
You’ll only need a handful of simple, everyday ingredients for this Green Chile Chicken and Rice Casserole, but don’t be fooled—each one plays a crucial role. From creamy sour cream to gooey cheeses and those unmistakable green chiles, every element adds a unique flavor or texture that makes this dish a standby for good reason.
- Cooked white or brown rice (2 cups): This forms the cozy, hearty base that soaks up all the savory flavors and creates a satisfying casserole texture.
- Cooked shredded chicken (2 cups): Using rotisserie or leftover chicken not only saves time but also adds wonderful depth and juicy tenderness.
- Diced green chiles (1 (4-ounce) can): These bring a mild, tangy heat that infuses the whole casserole with Southwestern flair—use the mild or hot version to suit your spice preference.
- Sour cream (1 cup): It delivers rich creaminess and a slight tang that keeps every bite luscious without being heavy.
- Shredded Monterey Jack cheese (1 cup): This cheese melts beautifully and has a subtle flavor that balances the boldness of the chiles.
- Shredded cheddar cheese (1 cup): Cheddar adds that classic, crowd-pleasing gooeyness and a pop of sharpness and color.
- Garlic powder (½ teaspoon): Just a pinch wakes up all the flavors without overpowering the dish.
- Onion powder (½ teaspoon): For a mellow, savory undertone that works quietly in the background.
- Ground cumin (½ teaspoon): This spice lends a warm earthiness that ties all the Southwestern flavors together.
- Salt (¼ teaspoon): Just enough to enhance and marry everything—taste before adding more!
- Black pepper (¼ teaspoon): For a little bite and depth— freshly cracked is ideal.
- Chopped fresh cilantro (¼ cup, optional): This herb brightens the finished casserole and adds a beautiful burst of green.
How to Make Green Chile Chicken and Rice Casserole
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C) and giving a 9×13-inch baking dish a light greasing. This not only prevents any sticky cheese mishaps later but helps guarantee each square of casserole will lift out with its cheesy top perfectly intact.
Step 2: Mix the Filling
Grab your largest mixing bowl and combine the cooked rice, shredded chicken, diced green chiles, sour cream, half of both cheeses, garlic powder, onion powder, cumin, salt, and pepper. Stir everything until it’s well mixed and wonderfully creamy. It should already smell fantastic and look deliciously inviting!
Step 3: Add to the Casserole Dish
Spoon and gently spread the chicken and rice mixture into your prepared baking dish, smoothing it out into an even layer. This ensures every scoop will have a little bit of everything—rice, chicken, and those irresistible cheesy pockets.
Step 4: Top with Cheese
Sprinkle the remaining Monterey Jack and cheddar cheese evenly across the top. Don’t skimp—this is what forms that gorgeous, bubbling golden crust that makes Green Chile Chicken and Rice Casserole so tempting.
Step 5: Bake It Up
Slide the casserole into your preheated oven and bake for 25 to 30 minutes, or until it’s hot and bubbling around the edges and the cheese is melted and lightly golden. Your kitchen will fill with mouthwatering aromas—resist the urge to sneak a taste!
Step 6: Garnish and Serve
Once out of the oven, sprinkle chopped fresh cilantro over the top if you like a pop of freshness and color. Let it rest for a few minutes so that it’s easier to slice, then serve warm to oohs and aahs all around.
How to Serve Green Chile Chicken and Rice Casserole
Garnishes
A sprinkle of chopped cilantro is classic, adding a streak of green and a burst of herbaceous brightness. For even more flavor, try a few diced tomatoes, a scattering of sliced green onions, or thinly sliced jalapeños if you love extra heat. A dollop of extra sour cream on the side is always welcome, too.
Side Dishes
This casserole is hearty on its own, but pairing it with a simple salad (think romaine, avocado, and a squeeze of lime) brings a refreshing balance to the meal. Warm tortillas, a side of black beans, or some sweet grilled corn round out the Southwestern vibes and make for a meal everyone will remember.
Creative Ways to Present
For a fun twist, spoon the hot Green Chile Chicken and Rice Casserole into small ramekins for individual servings at dinner parties, or serve it taco-bar style with a tray of toppings like diced avocado, salsa, and pickled onions. Leftovers also make fantastic filling for burritos or stuffed peppers—talk about a next-level lunch!
Make Ahead and Storage
Storing Leftovers
Got extras? You’re in luck! Let the casserole cool completely before transferring leftovers to an airtight container. It’ll keep happily in the refrigerator for up to 3 days, making it perfect for quick lunches or midweek dinners.
Freezing
This Green Chile Chicken and Rice Casserole freezes beautifully before or after baking. For best results, wrap your baking dish tightly in plastic wrap and foil (or divide into portioned containers). Thaw overnight in the fridge when you’re ready to enjoy, then bake or reheat as usual.
Reheating
To reheat, simply pop individual servings in the microwave until hot, or cover the whole casserole with foil and warm it in a 350°F oven until bubbly. If you want to restore that perfect cheesy topping, give it a few minutes under the broiler at the end.
FAQs
Can I use rotisserie chicken in this casserole?
Absolutely! Rotisserie chicken adds an extra punch of flavor and makes this recipe even quicker to prepare. Just shred it up, and you’re all set.
What type Main Course
Both white and brown rice work great—brown rice adds a bit more chew and nuttiness, while white rice keeps it super tender. Just make sure the rice is fully cooked and cooled before mixing it in.
Can I make this casserole ahead of time?
Yes! Assemble the casserole up to two days in advance, cover, and refrigerate. When ready to bake, just let it sit out for about 20 minutes so it’s not ice-cold going into the oven.
Is there a way to make this casserole spicier?
If you like more heat, choose “hot” canned green chiles or add a dash of your favorite hot sauce to the mix. A few chopped jalapeños or chili flakes stirred in would also do the trick!
Is Green Chile Chicken and Rice Casserole gluten-free?
It sure is! As long as you double-check your canned chiles and spices to avoid any hidden gluten ingredients, this recipe fits right into a gluten-free diet.
Final Thoughts
There’s something irresistible about pulling a bubbling, golden-topped Green Chile Chicken and Rice Casserole from the oven and dishing up generous scoops for family and friends. I hope you’ll give this recipe a try—it might just become your new favorite cozy dinner!
Print
Green Chile Chicken and Rice Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Green Chile Chicken and Rice Casserole is a flavorful and comforting dish that is perfect for a weeknight dinner. It combines tender shredded chicken, aromatic green chiles, creamy sour cream, and gooey melted cheese for a satisfying meal the whole family will love.
Ingredients
Rice Mixture:
- 2 cups cooked white or brown rice
- 2 cups cooked shredded chicken
- 1 (4-ounce) can diced green chiles
- 1 cup sour cream
Cheese Mixture:
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the cooked rice, shredded chicken, green chiles, sour cream, half of the Monterey Jack and cheddar cheeses, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Assemble the casserole: Spread the mixture in the baking dish. Sprinkle the remaining cheese over the top.
- Bake: Bake for 25–30 minutes until hot and bubbly, and the cheese is melted and golden.
- Serve: Garnish with cilantro, if desired, and serve warm.
Notes
- For extra flavor, use leftover rotisserie chicken or add a dash of hot sauce to the mix.
- This casserole can be made ahead and refrigerated for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 85mg
